Kitchen note
Chicken Pesto Bake
250 g rice (any) 1 kg chicken breast, diced 100 g green pesto (Leggos brand in 5 g or aim for 120 calories per 47 g of pesto) 320 g low-fat Greek yoghurt 140 g chopped spinach 1 large red onion, finely diced 500 ml chick
- Serves
- 6
Nutrition
per serving
- Calories
- 484 kcal
- Protein
- 51.4g
- Carbs
- 47.2g
- Fat
- 8.89g
Values reported by the original recipe; not independently verified.
Chicken Pesto Bake
Ingredients
- 250 g rice (any)
- 1 kg chicken breast, diced
- 100 g green pesto (Leggos brand in 5 g or aim for 120 calories per 47 g of pesto)
- 320 g low-fat Greek yoghurt
- 140 g chopped spinach
- 1 large red onion, finely diced
- 500 ml chicken stock
- 150 g sundried tomatoes
Directions
- Preheat oven to 180 °C / 360 °F.
- Combine all ingredients in a large oven-safe bowl or baking dish (about 3 L capacity). Mix well.
- Cover with alfoil for the first hour or so.
- Bake for 75–90 minutes, until rice is tender and chicken is cooked through.
Nutrition (for 6 serves)
- 484 kcal
- 47.2 g carbs
- 8.89 g fat
- 51.4 g protein
“This is a 10/10 and a must try! Really decent cals and macros too.”
Source: Instagram post by @karastevensfitness · OG recipe by @jessespit